For 6 people
Preparation time: 20 minutes
Cooking time: 4 hours 15 minutes
1 leg of lamb of about 2 kg
3 garlic cloves
1 large tomato
1 bouquet garni
15 cl dry white wine
15 cl hot vegetable stock
40 g butter
Preheat the oven to position 4 (120°C). Peel the onions and shallots and slice them finely. Peel the carrots and cut them into large round slices. Peel the garlic cloves and leave them whole. Dice the tomatoes (if it’s not the season for fresh tomatoes, use a teaspoon of tomato concentrate diluted in some stock or water).
Head a large dollop of butter in a casserole dish (oval if possible). Sauté the leg of lamb on all sides until it becomes really golden.
Remove the leg of lamb from the casserole, then add all the vegetables and bouquet garni. Let them soften a little on low heat, without colouring them.
Add salt, pepper and pour in the white wine. Stir for a few minutes over low heat to mix all the ingredients well then place the leg of lamb on top. Add the hot stock. Cover the casserole.
Place the covered casserole on a grill in the middle of the oven and leave to cook for 4 hours.
After 3h, remove the casserole, turn the leg of lamb over, check there is enough liquid (or add a little water or stock if necessary so that there is a good centimetre or so of jus in the bottom of the casserole), then put back in the oven to cook another hour.
After 4h of cooking, the leg of lamb is confit and can be “cut up” with a spoon. Serve very warm, sauce served apart, garnished with a white bean purée and a dab of butter.
Food & wine pairing: Saint-Esthèphe